Lazarus’ churros pack sugar and spice and everything nice.
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1 1/4 cups whole milk
4 tablespoons unsalted butter
1/2 cup sugar, divided
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups all-purpose flour
2 large eggs
Vegetable oil, for frying
2 teaspoons cinnamon, divided
1 cup coconut milk
3 tablespoons coconut oil
8 ounces Mexican chocolate or dark chocolate (70 percent or higher), finely chopped
1/4 teaspoon cayenne pepper
- In a medium saucepan, bring the milk, butter, sugar, vanilla and salt to a boil over medium-high heat, stirring until the butter melts and the sugar dissolves.
- Reduce the heat to medium-low. Add the flour and stir vigorously with a wooden spoon until the mixture gathers into a glossy ball, about 1 minute. Beat in the eggs one at a time with a mixer. Transfer the batter to a piping bag fitted with a 1/2-inch star tip.
- Fill a sheet pan with ¼ cup sugar and 1 teaspoon cinnamon for coating the churros. Heat about 2 inches vegetable oil in a wide saucepan until a deep-fry thermometer registers 350 degrees F.
- Working in batches of about 6, pipe 3-inch-long segments of batter into the hot oil; use a knife to cut off the segments. Fry, turning once, until golden brown, about 3 minutes per batch. Transfer to a paper-towel-lined plate to drain briefly, then roll in the sugar.
- In a glass bowl, under a double boiler, heat coconut milk, 1 teaspoon cinnamon and cayenne pepper. Remove from heat and add chocolate and coconut oil. Let the hot coconut milk and chocolate sit for 1 minute, then gently whisk until completely smooth. Pour coconut ganache sauce into a bowl to serve with churro rings.